- 22, Jun 2020
- #1
Double Chocolate and Popsicle Cookies
Ingredients:
1 cup wheat flour;
150 gr of dark popsicle;
1 cup large flakes of hercules;
1 cup dried coconut
1/2 cup brown sugar;
1/4 cup icing sugar;
2 tablespoons of cocoa powder;
125 g butter;
2 tablespoons of golden syrup;
2 tablespoons of water;
1/2 tsp soda;
150 g dark melted chocolate.
Cooking:
Preheat oven to 160 ° C. Cover 2 large baking sheets with baking paper.
Combine flour, popsicle, oats, coconut, sugar and cocoa powder in a large bowl.
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter has melted and the mixture is homogeneous.
Add soda.
Add to the oat mixture and mix until smooth. Put a tablespoon of the mixture on the prepared baking sheets, at a distance of about 5 cm from each other.
Bake by swapping the upper and lower trays in the middle of cooking, for 15 minutes or until crisp.
Set aside for 10 minutes to cool. Place dark chocolate in a small heat-resistant bowl in a water bath and stir with a metal spoon until it melts.
Transfer to a small plastic bag or pastry bag.
Bake and cut the corner to make a small hole.
Pour chocolate over cookies.
Set aside for 5 minutes or until the icing hardens.
Ingredients:
1 cup wheat flour;
150 gr of dark popsicle;
1 cup large flakes of hercules;
1 cup dried coconut
1/2 cup brown sugar;
1/4 cup icing sugar;
2 tablespoons of cocoa powder;
125 g butter;
2 tablespoons of golden syrup;
2 tablespoons of water;
1/2 tsp soda;
150 g dark melted chocolate.
Cooking:
Preheat oven to 160 ° C. Cover 2 large baking sheets with baking paper.
Combine flour, popsicle, oats, coconut, sugar and cocoa powder in a large bowl.
Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter has melted and the mixture is homogeneous.
Add soda.
Add to the oat mixture and mix until smooth. Put a tablespoon of the mixture on the prepared baking sheets, at a distance of about 5 cm from each other.
Bake by swapping the upper and lower trays in the middle of cooking, for 15 minutes or until crisp.
Set aside for 10 minutes to cool. Place dark chocolate in a small heat-resistant bowl in a water bath and stir with a metal spoon until it melts.
Transfer to a small plastic bag or pastry bag.
Bake and cut the corner to make a small hole.
Pour chocolate over cookies.
Set aside for 5 minutes or until the icing hardens.
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